RECIPE FROM "THE
boneless, skinless chicken breast halves (about 1-1/2 lbs.)
tsp. olive oil
tsp. bottled minced garlic
(14-1/2 oz.) cans of chicken broth
(14-1/2 oz.) cans Mexican-styled stewed tomatoes
cups frozen corn kernels
tsp. ground cumin
of 1/2 lime
cheeses, sliced black olives, crushed tortilla chips, sour cream,
chopped green onions; diced avocado
the oil over medium heat in 4-1/2 quart Dutch oven or soup pot.
the onions and coarsely chop them, adding them to the pot as you chop.
the chicken into bite-size chunks, adding them to the pot as you cut.
the first breast has been cut up and is in the pot, raise the heat
until all the chicken is added.
the chicken, stirring from time to time until it is no longer pink
anywhere (about 4 minutes).
the broth, tomatoes, and corn.
the heat to high, cover, and bring the pot to a boil.
the pot, reduce the heat to low and add the cumin and lime juice.
to simmer for 5 minutes to let the flavors develop.
soup simmers, prepare the toppings of choice.
from heat and serve, or cover until ready to serve Reheat as necessary
the toppings salad-bar style.
This soup is only mildly spicy. Be sure to put out a bottle of hot
pepper sauce (such as Tabasco) for guests who like to breathe fire.